Levain Copycat Chocolate Chip Tahini Cookies

Giant chocolate chip cookies made with brown butter, tahini, halva pieces and chocolate chips. They're baked to have a toasted outside and chewy inside.

Make the brown butter, cool to room temperature and then transfer to the fridge to set to room temperature butter consistency. 

Step 1:  

Preheat the oven to 410F. Line a large baking sheet with parchment paper. Set aside. 

Step 2:  

Whisk together all purpose flour and cake flour, cornstartch, baking soda and salt.

Step 3:  

Cream together the cold brown butter, tahini, brown sugar and granulated sugar together until creamy.  Beat in eggs until well combined. 

Step 4:  

Stir in the dry ingredients 1/3 at a time. When the last 1/3 dry has been added to the wet, fold the halva and chocolate chips until just combined. Chill in the fridge for 20 minutes.

Step 5:  

Measure out 6oz. cookie dough balls. Place each 6oz. cookie at least 2 inches apart on a baking sheet.  Place into a fully preheated 410 F oven. Bake for 9-12 minutes.

Step 6:  

Remove cookies and leave on the hot baking sheet set on top of a cooling rack for 15 minutes. Remove from the baking sheet and cool completely on a cooling rack and enjoy!

Step 7:  

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